Classic Blueberry Muffins are the kind of treat that make any morning feel special. These muffins are soft, fluffy, and bursting with sweet, juicy blueberries. The best part? They’re simple to make, using ingredients you probably already have in your kitchen. Classic Blueberry Muffins are perfect for a cozy breakfast or a snack throughout the day. The smell that fills your kitchen while they bake is enough to make anyone smile. Whether you’re enjoying them with a cup of coffee or a glass of milk, these muffins never disappoint.
The Secret to Soft, Fluffy Muffins
What makes Classic Blueberry Muffins so irresistible is their soft, moist texture. The secret to this is using buttermilk and a gentle mixing technique. Over-mixing the batter can lead to dense muffins, so it’s important to stir just until everything comes together. Classic Blueberry Muffins also benefit from fresh or frozen blueberries, giving each bite a burst of flavor. The combination of butter, sugar, and a little vanilla adds sweetness without being overwhelming.
Baking Time and Tips
When baking Classic Blueberry Muffins, it’s essential to get the oven temperature just right. Preheat your oven to 375°F (190°C) for perfectly golden-brown tops and a soft inside. You’ll want to fill each muffin cup about three-quarters full to ensure they rise nicely. Classic Blueberry Muffins usually take about 20-25 minutes to bake, but keep an eye on them. A toothpick inserted in the center should come out clean when they’re done.
Perfect for Sharing
Classic Blueberry Muffins are great for any occasion, from a weekend brunch to a last-minute gathering. They are so easy to make, you’ll find yourself baking them again and again. When you share a basket of these muffins with friends or family, you’re not just giving them a delicious treat—you’re giving them a warm, welcoming moment to enjoy together. Whether you’re baking for yourself or a crowd, these Classic Blueberry Muffins are sure to bring smiles all around.
Table of Contents
Chef’s Notes- Classic Blueberry Muffins
- Room Temperature Ingredients: Make sure all wet ingredients (egg, oil, milk) are at room temperature. This helps them blend together smoothly, ensuring a consistent batter texture.
- Gently Fold the Blueberries: When incorporating the blueberries, fold them gently into the batter to prevent them from bursting and turning the batter purple. This keeps your muffins looking pristine and evenly speckled.
- Avoid Overmixing: To achieve light and fluffy muffins, stir the wet and dry ingredients together just until combined. Overmixing develops the gluten, leading to dense muffins.
- Customize the Crumb Topping: For added flavor, you can sprinkle a bit of vanilla extract or nutmeg into the crumb topping. You could also add finely chopped nuts, like pecans or walnuts, for a bit of texture.
- Check for Doneness: The baking time can vary depending on your oven, so check your muffins with a toothpick around the 18-minute mark. If it comes out clean, they’re ready. If there’s any wet batter, bake for an additional 2-3 minutes.
- Alternate Sweeteners: If you prefer a less sugary version, substitute half the white sugar with maple syrup or honey. Just reduce the milk slightly to keep the batter consistency right.
- Freezing Tip: These muffins freeze beautifully! Once cooled, wrap them tightly in plastic wrap or store in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven for a fresh-out-of-the-oven experience!
Classic Blueberry Muffins
4
muffins10
minutes20
minutes350
kcal30
minutesDiscover the joy of baking with our Classic Blueberry Muffins recipe, delivering moist and fluffy delights bursting with fresh blueberries. Topped with a sweet cinnamon crumb, these muffins are perfect for a hearty breakfast or a satisfying snack. Easy to prepare and customizable, they bring bakery-quality goodness right to your kitchen. Whether you’re a novice or an experienced baker, these irresistible muffins are sure to impress and become a family favorite. Elevate your baking repertoire with this timeless and delicious treat!
Ingredients
- Dry Ingredients
¾ cup all-purpose flour
⅜ cup granulated sugar
1 tsp baking powder
¼ tsp sea salt
- Wet Ingredients
2 tbsp vegetable oil
½ large egg beaten
2 tbsp milk or more as needed
- Add-ins
½ cup fresh blueberries
- Cinnamon Crumb Topping
¼ cup granulated sugar
2 tbsp all-purpose flour
2 tbsp unsalted butter cubed
¾ tsp ground cinnamon
- Alternative Ingredients:
All-purpose flour: Substitute with a gluten-free flour blend for gluten-free muffins.
White sugar: Use honey or maple syrup as a natural sweetener alternative.
Vegetable oil: Replace with coconut oil or olive oil for different flavor profiles.
Butter: Use dairy-free margarine or coconut oil for a dairy-free option.
Egg: Substitute with a flax egg 1 tablespoon ground flaxseed mixed with 3 tablespoons water for a vegan-friendly version.
Directions
- Prepare Dry Mixture: In a large mixing bowl, combine ¾ cup all-purpose flour, ⅜ cup granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon sea salt. Whisk thoroughly to ensure even distribution of the ingredients. This step is crucial for achieving a uniform rise in your muffins.
- Combine Wet Ingredients: In a separate measuring cup, mix 2 tablespoons vegetable oil, ½ large egg (beaten), and 2 tablespoons milk. Stir until the mixture is smooth and well blended. Adjust the milk quantity if the batter appears too thick, aiming for a consistent pourable texture.
- Incorporate Blueberries: Gently fold the ½ cup fresh blueberries into the wet mixture to prevent them from breaking. Carefully pour the wet ingredients into the dry mixture, stirring until just combined. Overmixing can lead to dense muffins, so mix until ingredients are barely incorporated.
- Prepare Crumb Topping: In a small bowl, blend ¼ cup granulated sugar, 2 tablespoons all-purpose flour, 2 tablespoons cubed unsalted butter, and ¾ teaspoon ground cinnamon. Use a pastry brush or fork to mix until the mixture resembles coarse crumbs. This topping adds a delightful sweetness and texture to the muffins.
- Assemble and Bake: Line a muffin tin with paper liners or grease it lightly. Pour the batter into the prepared muffin tin, filling each cup about two-thirds full. Evenly sprinkle the cinnamon crumb topping over each muffin. Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Equipment
- Mixing bowls
- measuring cups and spoons
- Baking sheet
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 100mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
- Protein: 6g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Classic Blueberry Muffins
Can I use frozen blueberries instead of fresh?
Yes, you can. If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the color from bleeding into the muffins.
Can I make these muffins ahead of time?
Absolutely! You can make the batter ahead of time, cover it, and store it in the fridge for up to 24 hours. When you’re ready to bake, just scoop the batter into the muffin tin and bake as usual.
Can I use a different flour instead of all-purpose flour?
You can substitute with a gluten-free flour blend if you’re making them gluten-free. However, results may vary slightly in texture, so it’s a good idea to use a 1-to-1 gluten-free flour substitute.
How do I know if my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, your muffins are done. If the toothpick comes out with wet batter, give them a few more minutes in the oven.
Can I add other fruits to the batter?
Yes, you can substitute or add fruits like raspberries, strawberries, or blackberries. Just make sure to adjust the quantity to keep the batter from becoming too wet, and handle the fruit gently to prevent breaking.
